Melted chocolate wafers
When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why the chocolate goes milky white on areas. If I add cocoa butter chips make a difference
Best Answer
Chocolate turns white due to "fat bloom", that is, the fat content of the chocolate wanders to the surface and crystallizes into this white bloom that you observe. This can be avoided if you cool your chocolate in a cool, but not cold spot. 18 °C or about 65 F seems to be the sweet spot for this. Source here.
Alternatively, you could try to reduce the fat content by using chocolate with a lower cocoa butter/fat content.
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Can you melt chocolate wafers?
Using microwave to melt chocolate wafers is convenient and fast method. Place the wafers in a microwave-safe dish. Set the microwave to 50% power and zap for 15 second increments. Remove the dish and stir thoroughly, if necessary keep microwaving for 10 to 15 second intervals to melt completely.How do you melt chocolate wafers for dipping?
They're perfect for melting as a coating because they don't contain stabilizers. Wafers are fantastic for unbaked goodies like chocolate ganache, puddings, frostings, and coating around candies. Unlike baking chocolate, I don't recommend wafers for actual baked recipes.Are melting wafers the same as baking chocolate?
You can melt chocolate wafers like a pro in your microwave. And your kids can, too! Chocolate wafers \u2013 also called melting wafers, candy melts, or melting chocolate \u2013 are disks of flavored candy that are used as a confectionary coating on cookies, fruit, ice cream, and desserts.How to Melt Chocolate Wafers
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Answer 2
It sounds like you need to temper your chocolate this website covers how to do that and why it needs to be done in exhaustive detail: http://www.cookingforengineers.com/article/155/Tempering-Chocolate
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